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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Butternut squash soup (sheet pan) Recipe

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This recipe for Butternut squash soup (sheet pan) is from The Keaton Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup cherry tomatoes
2 cups butternut squash cubed
1/2 red onion chopped
springs of fresh thyme
2 cups cauliflower florets
1 tsp salt
1/4 tsp pepper
1/2 cup canned coconut cream unsweetened
1 cup veggie broth (optional if you want to thin the soup out a little)
Directions:
Directions:
Roast all the veggies and thyme at 425 for 40 minutes or until the veggies are tender and golden brown. blend the rest of the ingredients in your blender. Serve with fresh thyme, black pepper and a fresh baguette

 

 

 

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